Roasted beets with feta is as simple a recipe as you could want. Beets are roasted and then tossed with feta cheese, olive oil, and vinegar. By itself, a great side dish. But mix it with grains and that’s when the magic happens.
Roasted Beets with Feta
- Quick Glance
- 15 M
- 2 H, 15 M
- Serves 4
Preheat the oven to 350°F (180°C). Take a large piece of parchment paper and scrunch it into a loose ball. Hold it under cold running water and then shake off the excess water. Open the paper and use it to line a heavy, large sauté pan with a lid.
Cut the beets in half and nestle them in the paper-lined sauté pan. (Wearing gloves is always a good idea when working with beets as their juice will stain everything they touch.) Drizzle with olive oil and vinegar and sprinkle with the crushed coriander seeds and red pepper flakes. Season with salt and pepper, to taste.
Take another large piece of wet parchment and place it over the beets. Cover the sauté pan with the lid, allowing the parchment paper to hang down over the side. Place the sauté pan in the oven and cook the beets until tender, 1 to 2 hours, depending on their size.
Remove the lid and the top piece of parchment. Scatter the feta over the beets, drizzle with a little more olive oil, and serve warm or cold.
DRESS IT UP
- Use the basic recipe and cooking technique described above as a jumping-off point for one or more of these substitutions and additions:
Replace the vinegar with orange juice, grapefruit juice, lemon juice, balsamic vinegar, or Dijon mustard. Or simply drizzle a little of any of these over the finished beets just before serving.
Just before serving, sprinkle chopped scallions, parsley, or mint over the cooked beets. Toasted walnuts or pistachios would also work well.
Create a salad by arrange the beets over arugula or cooked quinoa.
Recipe Testers' Reviews
These roasted beets with feta were simply delicious. Lovely bright beets with sweet coriander and salty feta. Wonderful combination of flavors. The damp parchment steamed the beets to perfection. I served them warm with roast beef and garden potatoes. These would be great to make and then serve cold scattered on a salad. A few minutes prep and then walk away. What could be easier?
This is an excellent way to cook beets; we’ll definitely make it again. Fortunately, beets are in season in our part of central Mexico, so I was able to find nice, fresh ones in the local market.
Preparation is simple, so if you plan ahead, you can sit in your courtyard eating guacamole and sipping margaritas while waiting for the beets to be ready.
I would peel the beets. The skins were very hard to remove once they were cooked. This is probably related to the next point: 2 hours is much too long to cook the beets. I checked after an hour and they seemed to be ready, but I gave them another 20 minutes. After an hour and 20 minutes, the cut side was almost crisp and the skin was very hard to remove.